1. To make the pastry, put the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, and orange zest and mix to form a soft dough.

2. Roll out the dough on a lightly floured work surface and use to line a 20cm tart tin. Leave in the fridge to chill for 30 minutes.

3. Preheat the oven to 200c.

4. Line the pastry case with baking paper and fill with baking beans or rice. Bake blind for about 15 minutes, then remove the beans and baking paper and cook for a further five minutes to make the base slightly dry.

5. For the filing, spread the base of the tart generously with raspberry jam.

6. Melt the butter in a pan, and then stir in the sugar off the heat. Add ground almonds, egg and almond extract. Pour into the tin.

7. Bake for about 35 minutes.

8. Meanwhile, sift the icing sugar into a bowl. Stir in cold water.

9. Once you have removed the tart from the oven, drizzle the icing over the top, giving an messy effect and arrange the raspberries around the outside.